SITRAM SITRA SPEEDO, Руководство пользователя

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COD IN WHITE WINE
1.5 lb of desalted cod fillet - 2 lbs of potatoes - 2 oz of butter - 0.05 Qt of oil - 4 oz of onions - 1 glass of white
wine - 2 glasses of water - pepper - parsley.
Place the butter and the oil in the pressure cooker. Add the sliced onions and stir until they are coloured. Add the sliced
potatoes and stir. Add the cod fillets, pepper, white wine and water. Close the pressure cooker. Cook for 10 minutes on a low
heat. Lay on a long dish and sprinkle with parsley.
BURBOT A LA PROVENCALE
2 lbs of burbot - 20 oz of tomatoes - 5 cloves of garlic - 1 glass of dry white wine - 1 bunch of mixed herbs -
0.05 Qt of olive oil - salt - pepper.
Heat the olive oil in the pressure cooker and colour the burbot on all sides. Add the crushed tomatoes, crushed garlic, dry
white wine and seasoning. Close the pressure cooker. Cook for 10 minutes.
MOULES MARINIERES
4 lbs of mussels - 0.25 Qt of white wine - 1 oz of butter - 2 shallots - 1 oz of chopped parsley - 1 bouquet
garni
Melt the butter in the bottom of the pressure cooker. Add the thinly sliced shallots and cook them for five minutes until they
begin to turn brown. Add the white wine, the mussels, the bouquet garni, the parsley and salt and pepper to taste. Close the
pressure cooker and leave the mixture to cook for 4 minutes.
LOTTE A L’AMERICAINE (BURBOT AMERICAN STYLE)
2 lbs of burbot - 4 oz of butter - 3 tomatoes - 0.25 Qt of cognac - 1 oz of flour - 0.25 Qt of dry white wine - 2
oz of shallots - 0.5 oz of salt - Cayenne pepper - a pinch of garlic - parsley - tarragon.
Cut the fish into 8 pieces and cook it in the butter in the pressure cooker. Be careful that the fish does not go black but cook
it gently so that it becomes a rich golden brown. Add the chopped shallots and stir the mixture for a few minutes. Flambe
the mixture with cognac and add the crushed tomatoes, the garlic and the white wine. Add salt and pepper to taste. Close
the pressure cooker and leave the mixture to cook for 15 minutes on a low heat.Take out the pieces of fish (leaving the rest
of the liquid in the pressure cooker to make a sauce) and arrange them in a dish. Add the butter to the sauce in the pressure
cooker and sprinkle the flour in gradually. Reduce the sauce for two minutes (leaving the pressure cooker open). Cover the
fish with sauce and the dish is ready to serve.
RABBIT IN MUSTARD
One 2.5 lbs saddle of rabbit - 0.5 Qt of good red wine - 1 bunch of mixed herbs - 10 grains of pepper - 2 oz of
butter - 0.05 Qt of oil - 0.1Qt of cream - salt - pepper - strong mustard.
Marinade the rabbit the day before in the red wine with the mixed herbs and pepper. In the pressure cooker, brown the
saddle of rabbit after draining it. Add the marinade and season. Close the pressure cooker. Cook for 30 minutes. Keep the
rabbit in a warm place and boil down to a quarter of the quantity. Add the cream and a few spoonfuls of mustard according
to taste, heat to boiling. Cut the saddle and coat with mustard sauce just before serving.
CHICKEN WITH RICE
One 3 lbs chicken - 1 leek - 1 carrot - 1 onion stuck with a clove - 1 bunch of mixed herbs - 1 lemon - salt -
white pepper - 8 oz of long-grain rice - 2 oz of butter - 1.6 oz of flour - 3 oz of fresh cream.
Prepare the court-bouillon. Place 3 Qt of water in the pressure cooker and add the vegetables. Season. Close the pressure
cooker. Cook for 10 minutes. Allow the pressure cooker to cool and add the chicken rubbed with half a lemon. Close. Cook for
one hour. Prepare a white sauce: make a light roux in a small frying pan, with the butter and flour. Add 0.5 Qt of stock with fat
FISH
POULTRY AND RABBIT